Yum. Trisha Yearwood, everybody’s favorite country-singing cook, is sharing her favorite recipes for her annual “Misfit Thanksgiving.”
She’ll show off the recipes in Sunday’s encore episode of “Trisha’s Southern Kitchen” cooking show on the Food Network. Check it out at 10:30 a.m. Central, Sunday.
What’s for dinner? Yearwood described it as “the ultimate feast with my Orange Maple Glazed Turkey with Thyme-Shallot Gravy, Slow Cooker Acorn Squash and Spice Cake with Lemon Sauce.”
Yearwood says her favorite holiday dish is cornbread dressing, the way her grandmother made it.
In a 2019 interview with “Good Morning America,” Yearwood said she can’t imagine not having the dish on her table.
“My favorite thing to make on the Thanksgiving table is my grandma’s cornbread dressing,” Yearwood said. “It’s a tradition that’s been passed down from generation to generation. It’s what I grew up on so I can’t imagine not having that on the table.”
Yearwood got into the cooking game relatively late. She taught herself how to cook once she moved to Nashville. Yearwood admitted she was lonely. She wanted to taste the food her mother and grandmother served back home in Georgia. She said she cried the first time her potato salad tasted like her mother’s.
In her career, Yearwood has written three best-selling cookbooks. She’s also hosts her southern-cooking show. It’s been a fixture on Food Network since 2012.
Trisha Yearwood and Husband Garth Brooks Host an Annual “Misfit Thanksgiving”
Yearwood and country superstar Garth Brooks have been married for 15 years and a couple for almost two decades.
Brooks also has a favorite holiday dish that Yearwood said never was on her Thanksgiving table when she was growing up.
Brooks likes mashed potatoes and gravy.
“Garth loves gravy,” Yearwood told Southern Living. “So he looks forward to Thanksgiving for the homemade gravy with the turkey.”
And about that turkey, Yearwood shares a non-traditional way to cook it. She told Good Morning America of an easier way. She doesn’t baste.
“You put the turkey in (the oven) and you turn it off after an hour,” Yearwood said. “Through the night that hot heat is still cooking it as it cools down. When you get up in the morning it’s fully cooked, it’s tender, it’s perfect.”
Yearwood’s Thanksgiving guests include her family from Georgia and friends who can’t get home.
“In Nashville a lot of people that live there aren’t from there so they can’t get to their families for Thanksgiving,” Yearwood said. “They just come to our house – so that’s fun.”
